Stewed carrots with spinach, the easy way
Easy-to-make and a healthy dish to prepare which can also be used as a sauce all year around
Ingredients (i)
400 g carrots - peel and cut into small cubes
200 ml water
2 tablespoons plain flour T55
400 ml milk 1,5%
100 g spinach - rinse before use
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
Instructions
- Prepare all ingredients according to the list above and read through the recipe before starting
- Heat a sauté pan and add (i)400 g carrots, 200 ml water
- Let it simmer on low heat for 5 minutes (timer)
- Season with (i)salt, black pepper
- Mix (i) together in a "shaker" until smooth consistency without lumps2 tablespoons plain flour T55, 400 ml milk 1,5%
- Add the mix and cook gently for 5 minutes (timer), stirring now and then
- Adjust with some more liquid if too thick
- Adjust the seasoning with (i)salt, black pepper
- Add (i) and cook gently until it has collapsed, stirring now and then100 g spinach
- Serve
Notes
When mixing flour with a cold liquid you can use any container with a lid that stays closed while shaking
The milk can be replaced with water if you prefer
Nutrition Facts
Stewed carrots with spinach, the easy way
Serving Size
1 serving
Amount per Serving
Calories
103
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.2
g
Cholesterol
5
mg
2
%
Potassium
622
mg
18
%
Carbohydrates
19
g
6
%
Fiber
3
g
13
%
Sugar
10
g
11
%
Protein
5
g
10
%
Sodium
130
mg
6
%
Vitamin A
19246
IU
385
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.3
mg
18
%
Vitamin B3
2
mg
10
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.2
mg
10
%
Vitamin B12
1
µg
17
%
Vitamin C
13
mg
16
%
Vitamin D
1
µg
7
%
Vitamin E
1
mg
7
%
Vitamin K
134
µg
128
%
Calcium
186
mg
19
%
Copper
0.1
mg
5
%
Folate
76
µg
19
%
Iron
1
mg
6
%
Manganese
0.4
mg
20
%
Magnesium
45
mg
11
%
Phosphorus
154
mg
15
%
Selenium
4
µg
6
%
Zinc
1
mg
7
%
Folic Acid
6
µg
Choline
31
mg
Net Carbohydrates
15
g
* Percent Daily Values are based on a 2000 calorie diet.
The information shown is an estimation only and not a substitute for professional advice.